Potatoes au gratin

Every time I go to Cascal, a tapas place on Castro Street in downtown Mountain View I end up ordering the Potato Gratin and Sizzling Shrimp and each time I fall in love with the dishes all over again. And that led me to try the potato gratin at home which tasted great but the one at Cascal has a more rich and creamy texture. I have plans on trying the Sizzling Shrimp in the near future. Btw, if you are there at Cascal do not miss out on their Sangria. And if it’s a Friday or a Saturday you’ll love the live music (starts at 9.00 pm) for sure.

Ingredients:
Russet potatoes – 2 large (peeled and grated)
Half-and-half – 1 cup (you can use heavy cream for a richer, creamier taste)
Garlic – 1 (finely chopped)
Grated parmesan cheese – ½ cup (more, if you like)
Grated gruyere cheese – ¾ cup
Salt & Pepper – to taste

Procedure:
Preheat oven to 375F.

In a small sauce pan bring the half-and-half and garlic to a simmer.

Arrange a layer of the grated potatoes in a greased casserole or oven proof dish. Season with salt and pepper. Pour a little of the half-and-half and garlic mixture over the potatoes. Lightly top with grated parmesan and gruyere cheese. Repeat the process until all the potatoes are used. Press the layers firmly. For the topmost layer be generous with the cheese.

Bake uncovered for 45-50 minutes until the cheese forms a golden crust on top and the potatoes are cooked through.

Let sit for 10 minutes before serving.

Phulkopir Roast -- Roasted Cauliflower

I always hear from people that they’ve had a whole roasted cauliflower at someone’s place or some restaurant and that always made me want to eat this dish. But for some reason or another I had never tasted it and decided to experiment with it on a group of 10 people who were coming over. Much as I pictured a perfect golden brown head of roasted cauliflower with the edges slightly charred I figured it was best to be practical and not be too adventurous since I would be having company. So I followed the safe mode (by cutting the cauliflower into florets and steaming it) and the underdog that it was it turned out to be a hit. Luckily I had some left to take a photo though all the charred edges were gone.

Ingredients:
Cauliflower – 1 large
Plain yogurt – ½ cup
Curry powder – 1 tbsp
Paprika powder – 1 tsp
Sugar – 1tsp
Salt & pepper – to taste
Olive oil

Procedure:
Bring a pot of lightly salted water to a rolling boil.

Meanwhile cut cauliflower into medium sized florets.

Now steam the florets in the boiling water for a minute or so, just enough to remove the rawness. Remove with a slotted spoon and hold under running cold water. Drain well.

In a mixing bowl combine yogurt, curry powder, paprika powder, sugar, salt and pepper. Now dip the florets in the yogurt mixture and coat well. (You can make this a day in advance.)

Preheat oven to 400F.

Drizzle olive oil on the cauliflower mixture and coat well.

Bake for 45-50 minutes or until the edges start to brown.

Garnish with fresh chopped cilantro and serve hot.

Chana Masala

Much as I love chana masala I didn’t like the taste of the dish my cooking gave it. So I was browsing the internet for recipes of the dish and that was when I chanced upon this interesting tip – adding a teabag or a tablespoon of tea leaves to the chickpeas while they are being boiled. A bit iffy at first I tried this out and it gave a wonderful dark brown color, which made it look very appealing and as we all know we eat with our eyes first. And this time I did a better job of cooking it -- the chickpeas were soft and tender, but not mushy and the gravy was just thick enough – sticking to the peas but also enough left on the plate for mopping up with a paratha.

Ingredients:
Chickpeas / Garbanzo beans – 1 cup (soaked overnight)
Teabag – 1
Onion – 1 large (thinly sliced)
Grated ginger – 1 tbsp
Garlic – 2 cloves (minced)
Tomatoes – 1 (chopped)
Garam masala powder – ¼ tsp
Cumin-coriander powder – 1 tsp
Cumin seeds – 1 tbsp
Sugar – 1 tsp
Salt -- to taste
Turmeric – ¼ tsp
Red chili powder – 1 tsp
Cooking oil
Water – for boiling the peas
For garnish:
Lemon slices
Fresh chopped cilantro leaves
Sliced green chilies
Onion rings

Procedure:
In a large pot boil the peas with the tea bag and turmeric until tender. (You can use a pressure cooker as well. My cooker’s not big enough.) Discard the teabag. Drain the chickpeas and reserve the cooking liquid.

Heat oil in a pan, add the sugar and let it caramelize.

When sugar turns brown add the cumin seeds.

When seeds start sputtering add the garam masala powder, cumin-coriander powder and red chili powder and fry.

Next add the garlic, ginger and onion, frying the paste after each addition.

Now add the chopped tomatoes and cook until oil starts separating.

To the fried masala add the drained chickpeas and coat well with the masala.

Season with salt.

Add the cooking liquid and simmer until the gravy reaches your desired consistency.

Garnish with fresh chopped cilantro, sliced green chilies, sliced lemon and onion rings.

Serve hot with roti/naan/paratha or rice.

Note: This is a great slow cooker recipe. In that case soak the chick peas with the teabag. Fry the masala and then mix the peas well with the masala. Dump in the slow cooker and cook on low for 7-8 hours.

Vegetable Cupcakes

I am not too fond of beets, especially raw ones, but the other day when I saw these fresh bunches with green leafy tops at the farmer’s market I couldn’t resist buying them. Once home I decided to cook them along with some carrots and peas which could be used as a sandwich filling, made into chops (croquettes) or just savored like a curry with some rice or roti. As I was grating the vegetables the idea for this recipe came to mind.

Ingredients:
Beet – 1 (grated)
Carrots – 2 (grated)
Scallion – 1 stem (sliced)
Frozen peas (thawed) – a handful
Frozen corn (thawed) – a handful
Grated ginger – 1 tsp
Egg – 1 (beaten)
Grated parmesan cheese
Salt & pepper -- to taste
Chili powder – ¼ tsp
Breadcrumbs
Olive oil – 1 tbsp

Procedure:
Preheat oven to 375F.

In a large bowl mix the grated beet, carrots, ginger and chili powder. Season with salt and pepper.

Add the beaten egg and olive oil and combine well.

Next add the frozen peas, corn and scallion and mix.

Now fill up the cups of a muffin pan with ¾ of the veg mixture.

Sprinkle breadcrumbs on top. Top it off with the grated parmesan cheese (as much or as less as you like) and bake for 25-30 minutes.

Wonton Wrapper Samosa aka Shingara

I love to eat shingara but I hate all the trouble involved in making it, specially the dough. The filling is easy to make but the dough for me is a complicated process with all the kneading and the rolling and the folding. So I made use of wonton wrappers (I never let any shortcut go by unnoticed!)and voila! Shingara is ready in minutes and tastes great too.

Ingredients:
Potatoes – 2 medium (peeled and cubed)
Ginger – a 2 inch root
Green chili – 4-5 (adjust according to your taste)
Coriander seeds (optional)- 1 tsp
Turmeric – a pinch
Salt – to taste
Oil
Wonton wrappers

Procedure:
Put oil in a pan on medium heat.

Add the coriander seeds and let it infuse the oil.

Meanwhile grate the ginger and the green chilies together in a food processor.

When the oil is hot and the seeds start to sputter take them out with a slotted spoon. (Or you can leave them if you want to.)

To the oil add the ginger and chili mixture. Be careful as it will sputter.

When the raw smell of ginger is gone add the potatoes and mix well. (You can also add cauliflower and green peas.)

Add salt and a pinch of turmeric.

Add enough water to let the potatoes cook.

When the potatoes are cooked and all the water has dried up remove from heat and let it cool.

When the stuffing has cooled down completely, put a spoonful of the potatoes on a wonton wrapper.

Brush the edges of the wrapper with water and seal them. I pressed the edges with a fork, just to be sure.

Repeat process until all the filling is used up or you run out of wonton wrappers.

Now deep fry the potato stuffed wrappers until golden brown.

Serve hot.

Chholar Daal

A special occasion like the Naboborsho (New Year) calls for a special daal like the Chholar Daal. I wonder how this daal got itself relegated to special occasions.

Ingredients:
Chhola or Chana Daal (Bengal gram) – 1 cup (soaked overnight)
Shredded coconut – 3 tbsp
Ginger paste – 1 tsp
Bay leaf -- 1
Dry red chili – 3
Cumin seeds – 2 tbsp
Ground coriander – 1 tbsp
Turmeric – 1 tsp
Salt & Sugar -- to taste
Ghee – 1 tbsp
Oil

Procedure:
Heat oil in a pan.

When oil is hot enough add the red chilies and let them turn black.

Now add the bay leaf and the cumin seeds.

When the cumin seeds have stopped sputtering add the shredded coconut and fry until the coconut starts to brown. Don’t let it brown all the way.

Now add the daal and mix well.

Next add the coriander powder, turmeric, salt and sugar.

Add water. Cover with a lid and let the daal simmer on low heat.

When daal is almost done add the ginger paste and cook until the daal is done all the way through.

Add a tbsp of ghee and serve.

Alur Dom -- Spicy Potato Curry

Since it was Poila Baisakh (Bengali New Year) I thought of making something special for dinner. And no Poila Baisakh is complete without the luchi. Since we were having a gala potluck party over the weekend at my sis-in-law’s place in celebration of the Bengali New Year I decided it was best to keep today’s dinner simple. So I made alur dom and chholar daal to eat with the luchi.

Ingredients:
Potatoes – 5-6 (peeled and diced into cubes)
Onion – 1 small (thinly sliced)
Ginger paste – 1 tbsp
Garlic paste – 1 tsp
Frozen green peas – ¼ cup (optional)
Fresh chopped cilantro – for garnish
Yogurt – 1 tbsp
Turmeric – ½ tsp
Garam masala – ¼ tsp
Chili powder – 1 tsp
Sugar – 1 tsp
Salt – to taste
Oil
Water

Procedure:
Heat oil in a pan.

When oil starts to ripple add the sugar and let it caramelize.

Once the sugar turns brown add the garlic and ginger paste and the sliced onions and start frying.

Now add the chili powder, turmeric and the garam masala powder and continue frying.

Keep frying until the raw smell of the vegetables are gone and the oil starts to separate from the masala.

Now add the yogurt to the masala and stir it in.

Next add the potatoes and mix well with the masala.

Season with salt.

Add enough water so that the potatoes are covered halfway.

When the potatoes are cooked and the gravy has reached a consistency of your liking remove from heat.

Add the frozen peas (if using).

Garnish with fresh chopped cilantro leaves and serve.

Orange and Fennel Salad

The original recipe used onions but the idea of onions and oranges didn’t appeal to me. So I omitted it. It’s an ‘interesting’ dish as my family members said. I don’t know what to think. Guess I liked it but wouldn’t go for it in the near future. Maybe a hint of mint will be nice.

Ingredients:
Oranges – 2
Fennel bulb – ½ (thinly sliced)
Olives – 10-12 (thinly sliced)
Red chili – 1 (thinly sliced)
Spanish extra virgin olive oil – 1 tbsp

Procedure:
Zest the oranges and reserve in a bowl.

Now cut the orange into segments over a bowl to catch the juices. Thinly slice the segments and put in a bowl.

To the orange slices add the fennel.

To the reserved orange juice add olive oil and whisk. Drizzle over the oranges.

Sprinkle the olive slices, the red chili and the zest on top and serve.

Ghugni -- Pigeon Peas Curry

Ingredients:
Matar (pigeon peas) – 2 cups (soaked overnight)
Potato – 1 large (peeled and diced)
Onion – 1 large (thinly sliced)
Garlic cloves – 4 (minced)
Grated ginger – 1 tbsp
Tomato – 1 small (chopped)
Tamarind paste – 1 tbsp
Red chili powder – 1 ½ tsp
Cumin powder – 2 tsp
Garam masala powder – 1 tsp
Turmeric – 2 tsp
Salt – to taste
Sugar – to taste
Oil –
Water
For garnish:
Chopped green chilies
Lemon wedges
Chopped fresh cilantro

Procedure:
In a pan heat oil and fry the potatoes. Set aside.

In the same pan add the sugar and let it caramelize.

Now add the ginger, garlic, onion and tomatoes and fry. When the masala is cooked halfway add the turmeric, red chili powder, cumin powder and garam masala powder and continue frying until the masala is well cooked.

Now add the soaked peas and fried potatoes and mix well.

Add water, enough to cover the peas, cover with a lid and let it simmer on medium low flame.

When the peas are cooked halfway, add the tamarind paste. Mix well and cook until the peas become soft and tender.

Garnish with chopped green chilies, lemon juice and fresh cilantro.

Serve hot as a side with paratha, roti or as an evening snack.

Ratatouille

The inspiration for this dish is my sis-in-law. Her favorite dish is daal and tarkari. As I was thinking what tarkari to make for her, that would be something different, ratatouille came to mind. I am not sure if ratatouille qualifies to be a tarkari but it is vegetarian and very tasty. Ultimately taste is what matters – veggie or non veggie.

Ingredients:
Zucchini – 4 (cut into ½ inch slices)
Yellow squash – 4 (cut into ½ inch slices)
Eggplant – 1 (cut into 1 inch slices)
Red bell pepper – 1 (cut into cubes)
Yellow bell pepper – 1 (cut into cubes)
Cherry tomatoes – 1 pint
Onion – 1 (finely chopped)
Garlic cloves – 3 (finely chopped)
Chopped fresh basil leaves – 1 tbsp
Chopped fresh thyme leaves – 1 tsp
Chopped fresh parsley – 2 tsp
Red chili flakes – 1 tsp
Salt & pepper – to taste
Balsamic vinegar – a splash
Olive oil

Procedure:
Season the eggplant with salt and set aside to drain.

Meanwhile heat olive oil in a pan.

When oil is hot, add the eggplant and cook until it is tender and wilted. Remove from pan and set aside.

Add oil if necessary. Next add the zucchini. Season with salt and cook until soft.

Remove from pan and set aside along with the eggplant.

Next cook the yellow squash in the same way and set aside.

Now to the same pan add the onion, garlic, thyme and basil and cook until the onions start to caramelize.

Next add the cherry tomatoes and red chili flakes and cook until the tomatoes are pulpy.

Now add the eggplant, zucchini, squash and bell peppers.

Season with salt and pepper and let the vegetables cook slowly.

When the veggies turn soft and mushy remove from heat and add a splash of balsamic vinegar.

Garnish with chopped fresh parsley and serve warm or at room temperature or cold.

Spicy Swiss Chard

Ingredients:
Swiss chard – 2 bunches (stems removed and leaves chopped into strips)
Garlic cloves – 2 (minced)
Red chili flakes – 1 tsp (or according to taste)
Balsamic vinegar – a splash
Grated Nutmeg – a dash
Salt – to taste
Olive oil – 1 tbsp

Procedure:
Heat oil in a skillet.

When oil is heated, add the garlic and red chili flakes until the garlic starts to turn golden brown.

Add swiss chard and toss until the chard is coated with the garlic and chili flakes.

Add a dash of grated nutmeg and cook until all the liquid evaporates and the chard is wilted.

Season with salt.

Add a splash of balsamic vinegar and serve.

Makes a great side with fish and chicken.

Paneer Kofta

Ingredients:
For kofta:
Paneer – 250 gm (grated)
Potato – 1 small (boiled)
Carrots (optional) – 1 medium (grated)
Red chili powder – ½ tsp
Garam masala powder – ¼ tsp
Corn flour – 2 tbsp
Oil – for frying

For gravy:
Onion – 1
Grated ginger – 1 tsp
Garlic clove – 2 (minced)
Tomato – 1
Frozen green peas (optional) – ½ cup
Cashew nuts – ¼ cup
Bay leaf -- 1
Red chili powder – ½ tsp
Turmeric powder – ¼ tsp
Sugar – ½ tsp
Salt – to taste
Oil – 2 tbsp
Milk
Water – 2 cups
Cilantro – for garnish

Procedure:
In a large bowl mix together the paneer, potatoes and carrots (if using).

Season halfway with salt. Add red chili powder, garam masala powder, cornflour and mix well.

Shape into small balls and let sit for 10-15 minutes.

Meanwhile heat oil in a pan and deep fry the paneer balls until brown.

Drain and set aside.

Grind together the onion and tomato into a paste.

In a separate pan heat 2 tbsp oil.

Now add sugar and let it caramelize.

When sugar starts browning, add garlic, ginger and onion-tomato paste and start frying.

Add turmeric powder, red chili powder and fry until the masala is well cooked.

Meanwhile, in a blender make a paste of the cashew nuts with milk and keep aside.

When oil starts separating from the masala, add water and bay leaf.

Season with salt and bring to a boil.

When gravy starts boiling, reduce heat, add the cashew nut paste and simmer for 5-7 minutes.

Remove from heat. Add the koftas and green peas (if using).

Garnish with chopped fresh cilantro and serve.

Simmered Vegetables

I opened the fridge and all I had was a cauliflower and a few carrots. What do I do with these? Answer: Make a chunky soupy concoction!

Ingredients:
Carrots – 4 (diced)
Cauliflower – 1 small (cut into florets)
Scallions – 2-3 (chopped)
Tomato – 1 (chopped)
Thyme – 1 sprig
Garlic – 2 cloves (minced)
Grated ginger – ½ tsp
Frozen sweet corn – ½ cup
Frozen peas – ½ cup
Chicken curry masala – 1 tbsp (curry masala will work just as well. I had the chicken masala lying around so i used it.)
Sugar – 1 tsp
Salt – to taste
Pepper – ½ tsp
Olive oil – 1 tbsp
Eggs (optional) – 2
Water – 1 ½ cups

Procedure:
In a pan heat olive oil. Throw in the sprig of thyme in the oil to flavor it.

Next add the garlic, ginger, tomato and the chicken curry masala and stir until tomatoes start to soften.

Now add the carrots, cauliflower and scallions. Mix together.

Season with salt, sugar and pepper.

Now add water and simmer on low flame until vegetables become tender.

Remove from heat and add frozen corn and peas. Mix well.

Transfer veggies into individual serving bowls.

Now crack an egg on top and microwave for 2-3 minutes or until egg is set.

Serve with crusty bread.

Spinach Raita

On our second anniversary we visited a friend in Seattle and amongst many other things she treated me to this delicious spinach raita. Here’s my take on it.

Ingredients:
Spinach – one 12 oz bag
Yogurt – ½ cup (beaten)
Salt – to taste
Sugar – to taste
Turmeric – ¼ tsp
Mustard seeds – 1 tbsp
Red chili – 2
Oil – 1 tbsp

Procedure:
Heat oil in a pan.

When it is reaches a smoking point throw in the red chilies and let it brown.

Next, add the mustard seeds. Be careful as the seeds will sputter.

Now add turmeric and let it cook out completely in the oil.

Add the cut spinach, salt and sugar and cook until the spinach is done.

Let all the water evaporate from the spinach.

Remove from heat and pour the beaten yogurt over the spinach. Mix well.

Can be served as a dip too.

Grilled vegetables

Ingredients:
Zucchini – 5-6 (cut into ½ inch slices)
Egg plant – 1 (cut into 1 inch slices)
Red bell pepper – 2 (cut into strips)
Yellow bell pepper – 2 (cut into strips)
Cherry tomatoes – 15-20
Red pearl onions – 12 (peeled and halved)
Olive oil – 3 tbsp
Salt – to taste

Procedure:
Heat a cast iron grill pan on high.

Meanwhile, put the sliced vegetables in a large bowl and drizzle the olive oil. Coat well.

When pan is heated up put the veggies in bunches and cook until they have nice grill marks on either side.

Put in a serving dish and season with salt.

Serve as a side or as a main dish on a bed of rice pilaf.

Penne with Tomato, Basil & Garlic sauce

Ingredients:
Penne pasta – 1 lb
Cherry tomatoes – 1 lb
Red onion – 1 (finely chopped)
Garlic cloves – 3 (thinly sliced)
Basil – ¼ cup (cut into thin strips)
Thyme leaves – 1 tsp
Olive oil – 3 tbsp
Parmesan cheese – ¼ cup (grated)
Chili flakes – ¼ tsp

Procedure:
Heat a large sauté pan.

When pan is heated, add olive oil and heat.

Add the onions and garlic, and sauté for a minute.

Add the thyme leaves and chili flakes and cook until the garlic starts to turn brown.

Add the tomatoes and stir well.

Let the mixture cook until it starts to dry up.

Boil water in a pot and add salt to it.

Now add the penne and cook for 8-9 minutes.

Drain and add the pasta to the sauce. Add the parmesan cheese and basil strips and mix well.

Transfer to a serving bowl. Garnish with basil and parmesan cheese and serve immediately.

Alu Phulkopir Tarkari -- Cauliflower & Potato Curry

Ingredients:
Cauliflower – 1 head (cut into florets)
Potato – 1 medium (peeled and cut into cubes)
Tomato – 1 small (chopped)
Frozen Green peas – ½ cup (thawed)
Onion paste – 2 tbsp
Ginger paste – 1 tsp
Garlic paste – 1 tsp
Bay leaf -- 1
Chili powder – ½ tsp
Turmeric – ¾ tsp
Sugar – 1 tsp
Salt – to taste
Cooking oil
Water

Procedure:
Heat oil in a pan. When oil is heated add the potato cubes and fry them until golden brown. Drain and keep aside. In the same pan fry the cauliflower florets till golden brown. Drain and set aside.

In the same pan add the sugar. When sugar has melted and taken on a brown color, add the chili powder and turmeric and stir. Be careful not to burn. Throw in the bay leaf.

Now add the chopped tomatoes, onion, ginger and garlic paste and fry the masala paste.

When oil starts separating from the masala, add the potatoes and the cauliflower and mix well.

Add water and let cook until the vegetables are done according to your choice. I like a little bit of crunch, so I remove them from the heat when they still have a little bite in them.

Before removing from heat add the thawed green peas and mix well.

Serve hot with rice or roti. (You can add a little ghee if you like before serving.)

Alu Tikki with Chhole – Potato Patties with Chickpeas

Ingredients:

Chickpeas – 1 cup (soaked overnight)
Potato – 2-3 medium sized (boiled and mashed)
Onion paste – 3 tbsp
Ginger paste – 1 tsp
Garlic paste – ½ tsp
Bayleaf -- 1
Garam masala powder – ½ tsp
Chat masala/ dry mango powder – 1 tbsp
Ground cumin – 1+1 tbsp
Salt – to taste
Sugar – to taste
Turmeric – ½ tsp
Cilantro – a handful
Green chilies – 2-3 (chopped)
Lemon wedges – for garnish

Procedure:
Heat oil in a pan. When oil is heated enough, add sugar and let it caramelize.

When sugar has melted and taken on a brown color, throw in the bayleaf, garam masala powder, 1 tbsp ground cumin and the onion, ginger and garlic paste. Cook until the masala paste is well fried and oil starts separating.

Now add the chickpeas and mix well. Add water and cover with a lid.

Let it simmer and cook on low heat until the chickpeas are done.

To make the potato patties take a large mixing bowl and place the mashed potatoes in it.

Add 1 tbsp ground cumin, cilantro leaves, green chilies, chat masala/mango powder, salt and a pinch of sugar and mix well until all the ingredients are well incorporated.

Now using your hands shape the potato mixture into little patties and keep aside.

Heat oil in a shallow frying pan and fry the patties on both sides until golden brown.

Drain on paper towels and transfer to a serving dish.

Serve with the chickpeas. Garnish with cilantro and lemon wedges.

Zucchini Alu Posto – Zucchini with Potatoes & Poppy seed paste

Ingredients:
Zucchini – 5-6 (peeled and cubed)
Potato – 1 medium sized (peeled and cubed)
Poppy seed – 3 tbsp (ground to a paste)
Salt – to taste
Sugar - to taste
Turmeric – a pinch
Cooking oil

Procedure:
In a pan heat cooking oil. When oil is heated add the cubed potatoes and fry them.

Add water, salt and sugar and mix well.

When the potatoes are cooked halfway add the cubed zucchini and turmeric. Mix well.

When the vegetables are almost done add the poppy seed paste.

Gently stir until the water dries up and the veggies are smeared with the poppy seed paste.

Garnish with green chilies. Drizzle mustard oil and serve with roti or rice.

Green Beans with Toasted Almonds

Ingredients:
Green beans -- 1 pound
Sliced almonds -- a handful
Olive oil -- 1 tsp
Salt -- to taste

Procedure:
Toast the sliced almonds in a dry pan until they just start to brown.

In a skillet heat the olive oil. You can also use butter instead of olive oil.

Add the beans. Stir and cover with a lid and let the beans cook for a few minutes. Covering with a lid will speed up the cooking process.

When the beans start to soften up, but still have some crunch, remove lid and add salt. Mix well.

Remove from heat. Add the toasted almonds and serve. Makes a great healthy side dish.